Fabulous french onion soup

Prep 25 min
Plus Cooking time: 45 minutes, Broiling Time: 2 minutes
Makes 4 Servings

14

Ingredients

2
medium white or red onions, or 6 small white onions
2 tbsp
1 tbsp
oil
3 2/3 cups
beef broth, or 2 284-mL cans undiluted beef broth
1/2 cup
dry white or red wine
1 tbsp
Dijon mustard
6 sprigs
dried thyme leaves
1
small baguette
1 tbsp
butter, at room temperature
1 to 2 cups
grated gruyère, or emmenthal cheese

Instructions

  • Peel onions. Then cut each in half lengthwise, slicing through the root end. Place onions cut-side down on a chopping board, then thinly slice into half-moon pieces. Sliced onions should measure about 5 cups (1.25 L).
  • Heat butter and oil in a large wide saucepan over medium heat. Add onions, then sprinkle with sugar. Cook, uncovered and stirring often, until very soft and caramelized, about 15 min. Reduce heat if they brown too quickly.
  • Add broth, wine, Dijon and seasonings. Scrape up brown bits from pan. If using a carton of broth, add 1/2 cup (125 mL) water. For canned, add 3 cups (750 mL) water. Bring to a boil over high. Then cover and simmer over medium-low for 30 min to develop flavour. Discard bay leaf and thyme sprigs.
  • Place oven rack in top half of oven. Preheat broiler. Cut bread into 8 slices, each 1/2 in. (1 cm) thick. Butter both sides of each. Toast on a baking sheet until lightly golden, about 2 min per side.
  • Place oven-safe soup bowls on a baking sheet. Ladle in soup. Top each with 2 toasts. Sprinkle with cheese. Place sheet in oven. Broil until cheese is bubbly, 2 to 4 min. Serve immediately. If making ahead, soup (without toasts) will keep well in the fridge for 3 days or freeze for up to 2 months, and flavour will improve as it sits.

You don’t have to parler français to recreate this bistro classic. The simple secret to a robust flavoured broth? Caramelizing the onions.

Switch It Up!

BROTH

For a milder flavour, replace beef broth with chicken. (If using chicken broth from a carton, omit water.) Or boost taste by adding 2 tbsp (30 mL) brandy or a 14-g pkg of dried mushrooms.

CHEESE

Try a stronger, nippier cheese, like grated asiago, or a crumbled blue cheese such as gorgonzola or stilton.

SERVING

No heatproof dishes? Use an oven-safe saucepan. Create a raft of cheese-topped toasts on soup in the pan. Place in oven and broil until toasts are golden, 5 to 10 min.

Nutrition

Calories 407, Protein 15 g, Carbohydrates 36 g, Fat 23 g, Fibre 3 g, Sodium 1649 mg.
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